Summertime Vietnamese Quinoa Salad Bowl with Citrus Dressing

Allergens

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Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 small cucumber, diced
• 1 red bell pepper, thinly sliced
• 1 small carrot, julienned
• 1/2 cup fresh cilantro leaves
• 1/2 cup mint leaves
• 2 green onions, thinly sliced
• 1 avocado, diced
• 1 lime, zested and juiced
• 3 tablespoons extra
• virgin olive oil
• 1 tablespoon honey or maple syrup
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer, covered, until quinoa is cooked through and fluffy, about 15 minutes. Remove from heat and let cool.
2. While the quinoa cools, prepare your vegetables: dice the cucumber, slice the bell pepper, julienne the carrot, and chop the cilantro and mint leaves. Slice the green onions and dice the avocado.
3. In a small bowl, whisk together lime zest, lime juice, olive oil, honey or maple syrup, salt, and pepper to taste.
4. Combine cooled quinoa with the prepared vegetables in a large serving bowl. Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate until ready to serve.

Chef’s Insight

This dish represents a harmonious blend of flavors and textures that leave you feeling refreshed and rejuvenated.

Notes

Adjust the dressing according to personal preference for tanginess or sweetness.